Crispy Potato Skins
Since having kids, I have been peeling potatoes and looking at piles of potato skins. Kids love salty crunchy things, so this is a perfect way to get them to eat the most nutritious part of the potato and have fun doing it. It's also great for the adults to enjoy with a cold beer! Crispy Potato Skins work great as an appetizer and combine perfectly with various sauces like different mustard, ketchups or a cheese sauce.
Fill a pan with water and add salt to taste. Bring it to a boil over medium heat
Place <quantity>1<unit>cup</unit></quantity> of potato skins inside a bowl and pour the boiled salted water on top of it. Leave it for 1h to salt the skins
Drain the potato skins and let them sit in the strainer for 15m to remove the remaining water
Preheat the oven to <temperature>160<unit>°C</unit></temperature>
Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of dried basil
Add <quantity>1<unit>tsp</unit></quantity> of dried oregano and ground black pepper to taste. Mix well
Transfer the salted peels to a bowl and add <quantity> ½<unit>cup</unit></quantity> of extra virgin olive oil. Mix it
Season the peels with some of the dried herbs mixture and mix it
Spread the seasoned peels inside a baking tray
Bake the potato skins at <temperature>160<unit>°C</unit></temperature> for 20m until they start to crisp
Mix the potato skins, rotate the baking sheet inside the oven, and bake for another 15m until crispy and golden brown
Let the skins cool down and transfer them to a serving bowl
Sprinkle the dried herbs mixture to taste on top of it. The crispy potato skins are ready
Enjoy this delicious snack!
I'm here to answer any questions you have about Crispy Potato Skins. Try me!